Easy Eggplant Parmigiana Recipe (VIDEO)
Eggplant Parmigiana, or Parmigiana Eggplant, is a traditional Italian dish known all over the world. In Italy, we call this super tasty recipe Parmigiana di Melanzane or Melanzane alla Parmigiana.
Eggplant Parmigiana is a unique dish typical of Italian cuisine. It’s about fried eggplant, layered with tomatoes, mozzarella, and fresh basil, and baked until the mozzarella becomes deliciously stringy! A unique recipe from a disputed origin, between Sicily, Campania, and Emilia-Romagna.
Like any traditional recipe, there are many variations. Today I’m going to show you an easy recipe for Parmigiana Eggplant, which is the most classic. Simple preparation, without any difficulties, few steps that you absolutely must not omit.
Great for eating cold, warm, or just warmed up; incredibly good even the next day! Eggplant Parmigiana is also perfect for cooking ahead of time, for last-minute defrosting for dinner, and it’s perfect for buffets, parties, touring, the beach, or a picnic!
Ingredients for Eggplant Parmigiana Recipe
- Eggplant
- Peeled tomatoes
- Extra virgin olive oil
- Fresh basil leaves
- Flour 00 or all-purpose flour
- Vegetable oil, for frying
- Mozzarella (Perfectly drained), diced
- Grated Parmesan cheese
- Salt
- Coarse salt
Watch The Parmigiana Eggplant Recipe Video Tutorial
How To Make Eggplant Parmigiana
Eggplants. Wash the eggplants, dry them, and cut them into 5 mm thick slices lengthwise. Arrange the eggplants on a tray, and sprinkle them with coarse salt between the layers. Cover with a plate and put a weight on top. Let the eggplants rest for about 30 minutes. They will release the bitter vegetation water.
Rinse the eggplants to remove the salt and dry them with paper towels. Coat the eggplant slices with flour, one by one on both sides. Heat the frying oil in a large, high-sided pan over medium-high heat. When it starts to sizzle, add the eggplants in a single layer and deep-fry until golden brown on both sides. Drain them from the oil and put them to dry on absorbent paper. Repeat with the remaining eggplant slices.
Tomato Sauce. In the meantime, prepare the tomato sauce. Add olive oil, peeled tomatoes and a few basil leaves to a saucepan. Cover and cook over low heat for about 30 minutes. Occasionally stir and crush the tomatoes with a wooden spoon. Salt to taste and keep aside.
Assemble. Start with a small layer of sauce onto a 20×30 baking dish, arrange a layer of fried eggplants on top, then spread 1/3 the tomato sauce, sprinkle with 1/3 grated Parmesan, and top with 1/2 mozzarella. Repeat and finish with a layer of eggplants, tomato sauce, and Parmesan.
How to Bake Eggplant Parmigiana
Bake the Eggplant Parmigiana in the preheated oven at 180 °C for 30–35 minutes, until golden brown on the top. If it darkens too quickly, cover the Parmigiana with aluminum foil until the end of cooking.
Now you can remove the parmigiana from the oven and let it cool for about 20 minutes or completely, before topping with a few basil leaves. Cut into slices and serve. You can warm it again the next day, it will be even tastier.
👉🏻 NOTE. The secret to a perfect Eggplant Parmigiana? After cooking, let your Parmigiana rest: all the flavors and ingredients will combine perfectly, to offer you a Parmigiana that slices easily and is super yummy!
Traditional Parmigiana Storage Instructions
You can keep the leftovers of your Eggplant Parmigiana in the refrigerator, in a closed container, for 3 days. Alternatively, you can freeze the Parmigiana Eggplant for up to 2 months. To best serve this dish, heat in the oven at 160 °C until warm inside.
Easy Eggplant Parmigiana Recipe
Ingredients
- 1 kg Eggplants
- Coarse salt
- 1 kg Peeled tomatoes
- 3 Tablespoons extra virgin olive oil
- Fresh basil leaves
- Salt
- 4 Tablespoons Flour 00
- Vegetable oil for frying
- 450 g Mozzarella cut into cubes
- 100 g Grated Parmesan
Instructions
- Wash the eggplants, dry them, and cut them into 5 mm thick slices lengthwise.
- Arrange the eggplants on a tray, and sprinkle them with coarse salt between the layers. Cover with a plate and put a weight on top. Let the eggplants rest for about 30 minutes. They will release the bitter vegetation water.
- In the meantime, prepare the tomato sauce. Add olive oil, peeled tomatoes and a few basil leaves to a saucepan. Cover and cook over low heat for about 30 minutes. Occasionally stir and crush the tomatoes with a wooden spoon. Salt to taste. Set aside.
- Rinse the eggplants to remove the salt and pat dry them with paper towels.
- Coat the eggplant slices with flour, one by one on both sides.
- Heat the frying oil in a large, high-sided pan over medium-high heat. When it starts to sizzle, add the eggplants in a single layer and deep-fry until golden brown on both sides. Drain them from the oil and put them to dry on absorbent paper. Repeat with the remaining eggplant slices.
- Preheat the oven to 180 °C. Take a 20×30 baking dish and make a small layer of sauce at the base. Arrange a layer of fried eggplants on top, then spread 1/3 the tomato sauce, sprinkle with 1/3 grated Parmesan, and top with 1/2 mozzarella. Repeat and finish with a layer of eggplants, tomato sauce and Parmesan.
- Bake the Eggplant Parmigiana in the preheated oven for 30-35 minutes, until golden brown on the top. Remove the parmigiana from the oven and let it cool for about 20 minutes or completely, before topping with a few basil leaves.
- Cut into slices and serve. You can warm it again the next day, it will be even tastier.
